2 tablespoons of lemon juice plus the zest of the entire lemon.
1/4 cup tapioca starch.
2 tablespoons nutritional yeast.
1 package of puff pastry (approximately 379g).
Black pepper to taste.
Parsley for garnish.
Method:
Soak the cashews either overnight or at least 4 hours*
Preheat the oven to 400 then start to prepare the filling by adding all of the ingredients into a blender except for the puff pastry, 1/4 cup sundried tomatoes, and the tapioca starch.
Blend until a smooth consistency is reached and everything is blitzed up. Taste and adjust seasoning if necessary. Then add the tapioca starch and blend again until everything is incorporated.
Next fold the remaining sundried tomatoes into the filling and add the filling to a saucepan on medium to high heat. While the filling is on the stove, stir constantly until it thickens and starts to come away from the sides of the pan. It should take 6-8 minutes and it will look more glossy. Set aside.
Roll out the puff pastry sheet into a large rectangle then spread the filling over the puff pastry. Then roll the puff pastry up with the long edge closest to you into a thick even roll.
Cut the roll into 12 evenly sliced round discs then place them on a parchment lined baking sheet or lightly oiled pan.
Repeat the process for the other half of the puff pastry then place the pans in the oven and bake for 20-22 minutes.
Garnish with chopped toasted pine nuts, pumpkin seeds and diced parsley or dill.
Enjoy!
*Place cashews in a bowl and pour hot water over them then cover and let sit for 20 minutes. This is a quick way to soften cashews if you haven’t soaked them overnight
